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Ice cream is a beloved dessert that transcends cultures and cuisines, often evoking feelings of nostalgia and joy. Among the myriad flavors available, lavender honey ice cream stands out for its exquisite balance of floral notes and sweetness, creating a delightful experience for the senses. This particular recipe not only satisfies your sweet tooth but also introduces an aromatic twist that elevates the traditional ice cream experience to something truly special.

Silky Lavender Honey Ice Cream

Discover the exquisite delight of homemade Silky Lavender Honey Ice Cream with this easy recipe. Infused with aromatic lavender and sweet honey, this creamy treat elevates any dessert experience. Perfect for warm summer days or cozy evenings, it's versatile enough to pair with fresh fruit or topped on cakes. Customize it to your taste and impress family and friends with this luxurious yet simple dessert that captures the beauty of simple ingredients. Enjoy a scoop of joy!
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Ingredients
  

2 cups heavy cream

1 cup whole milk

¾ cup honey (wildflower honey preferred for its floral notes)

2 tablespoons dried culinary lavender buds

5 large egg yolks

1 teaspoon pure vanilla extract

Pinch of sea salt

Optional: additional lavender buds for garnish

Instructions
 

Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender buds. Heat over medium heat until the mixture is just about to simmer, stirring frequently to ensure the honey dissolves completely.

    Let It Steep: Once the mixture reaches a near-simmer, remove the saucepan from the heat, cover it, and allow it to steep for 30 minutes. This process allows the lavender to impart its delightful flavor into the cream.

      Prepare the Egg Yolks: While the cream is steeping, crack the eggs and separate the yolks into a separate mixing bowl. Whisk the yolks until they are slightly frothy and well combined. Set this mixture aside.

        Temper the Eggs: After steeping, strain the cream mixture through a fine mesh sieve into a clean saucepan, discarding the lavender buds. Place the infused cream back on low heat and gently warm it. Gradually ladle a small amount of the warm cream into the egg yolks while whisking continuously. This step is crucial as it slowly raises the temperature of the yolks without cooking them.

          Cook the Custard: Once tempered, slowly add the egg yolk mixture back into the saucepan with the infused cream. Stir constantly and cook over medium-low heat for 5-7 minutes until the custard thickens slightly and coats the back of a spoon. Be careful not to let it come to a boil!

            Cool It Down: After thickening, strain the custard again through a fine mesh sieve into a bowl to remove any remnants of cooked egg. Stir in the vanilla extract and a pinch of sea salt. Allow the mixture to cool to room temperature before covering it and refrigerating for at least 4 hours or overnight until it is completely chilled.

              Churn the Ice Cream: Once the custard is well chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until you achieve a creamy, soft-serve consistency.

                Freeze: Transfer the churned ice cream to an airtight container. Place it in the freezer for at least 2 hours to firm up and develop its rich texture.

                  Serve: When you're ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls and, for an extra aromatic presentation, garnish with additional lavender buds if desired.

                    Prep Time, Total Time, Servings: 30 mins | 6-8 hrs | 4-6 servings

                      Enjoy your beautifully fragrant and delicious Silky Lavender Honey Ice Cream!